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Blackberry Crisp
Serves 6-8

1 cup rolled oats
1 cup brown sugar
3/4 cup flour, divided
1/2 cup butter or margarine
6 cups blackberries, fresh, whole frozen or canned

Preheat oven to 350F. Combine oats, brown sugar and 1/2 cup flour.
Cut in butter with pastry blender or two knives until well blended
and moist enough to form a ball. Place well drained berries in
bottom of 8" X 8" baking dish and toss with remaining 1/4 cup flour.
Sprinkle crumb mixture evenly over fruit and bake in 350F oven for
35-40 minutes or until golden brown.

Note: This originally was for 4 cup blackberries and 2 cups peaches
- I make it with just blackberries and it's just fine.


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14 of 15 people found the following review helpful:
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Summer Stand-By!, August 7, 2005 - 09:35 PM
Reviewer: Anonymous from Vida, OR
This crisp recipe has become my summer stand-by for all fruit crisps. It is quick, easy, and turns out every time! I make it every week during blackberry season.

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8 of 8 people found the following review helpful:
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Blackberry Crisp, August 14, 2006 - 01:42 PM
Reviewer: Anonymous from Oakridge, Oregon
I picked enough berries to make two recipes. I did add 1 tsp lemon juice and some sugar to the berries and also a little cinnamon to the "Crust". I brought one to work and my co-workers loved it. Oakridge, OR

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